Put the turnip juice in a medium saucepan over a medium–high heat and bring to the boil. Remove from the heat, strain through a fine sieve to remove the scum that rises to the top and return the juice to a clean pan, on the heat. Stir in the cream and butter, add the xanthan gum and blitz using a hand-held blender. Season with salt and lemon juice. Remove from the heat and warm through before serving.
Cut 12 thin slices of lardo straight from the fridge. Warm the grated turnip and divide it among bowls. Sit an egg yolk on the turnip and top each with 3 slices of lardo. Finish with turnip tops and cornflowers and serve the broth hot on the side.
PICKLED RED PEPPERS AND FENNEL WITH SMOKED TOMATO STOCK
This light and fresh dish is perfect for the hot days of summer, using a selection of ingredients that are at their best in the height of this season. Fennel packs my favourite aniseedy flavour, and it works so well with this chilled mousse, which is made from vegetable purée folded with cream and set with gelatine. The pickled red peppers make the most of summer surplus, as does the smoked tomato stock – leftovers can be sipped as a chilled soup or consommé with pearls of cooked courgette, carrot and torn basil leaves.
SERVES 4, AS A STARTER
Smoked tomato stock
2kg cherry tomatoes
1 garlic clove, chopped
1 celery stick, sliced
1 shallot, sliced
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